MINI PRALINE CHEESECAKES

Cream cheese or creamed cottage cheese is the key ingredient in a good cheesecake. This version is topped with praline and fresh plums. Use any other seasonal fruit if plums aren’t available.

MAKES 6-8 MINI CHEESECAKES Preparation: 20 min Baking: 40 min Chilling: 1 hour

CRUMB BASE 200g Tennis biscuits 100g peanuts 125ml (½c) butter, melted FILLING 500g cream cheese 250ml (1c) plain yoghurt 125ml (½c) cream 125ml (½c) sugar 2 eggs 3 egg yolks 5ml (1t) vanilla essence TO SERVE 1 slab peanut brittle, broken into pieces 2 plums, sliced

Preheat the oven to 150°C. Grease eight 10cm loose-bottom baking tins with nonstick spray.

1 Crumb base Put the biscuits and peanuts in the bowl of a food processor and pulse until fine. Add the butter and pulse until well combined.

2 Spoon 30ml (2T) of the crumbs into each mould and press onto the bottoms. Set aside until needed.

3 Filling Put the cheese, yoghurt and cream in a large mixing bowl and beat with an electric beater until smooth and well combined.

4 Add the sugar, eggs, yolks and vanilla essence. Beat until well combined. Divide the filling among the baking tins. Arrange on a baking sheet and bake for 35-40 minutes or until the filling is set.

5 Allow the mini cheesecakes to cool in the tins, turn out and chill in the fridge for at least an hour.

6 To serve Decorate the cheesecakes with the peanut brittle pieces and plum slices and serve.